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Cumin Roasted Carrots with Tahini Yogurt

Serves 4


  • 3 bunches baby carrots, trimmed
  • olive oil spray
  • 1 teaspoon ground cumin
  • 1/3 cup Australian reduced fat Greek-style yogurt
  • 2 teaspoons tahini
  • 2 teaspoons small coriander leaves
  • 1/4 teaspoon finely sliced red chilli
Download Recipe (PDF)


  1. Place carrots on a baking paper lined tray and lightly spray with oil. Sprinkle with cumin, toss to coat and bake at 180°C oven for 35-45 minutes or until tender.
  2. Combine yogurt and tahini. Arrange carrots on a serving platter and spoon over the tahini yogurt. Sprinkle with coriander and chilli. Serve warm.

Tips / Handy Hints

This tahini dressing is also delicious served over roasted pumpkin, or root vegetables such as betroot, parsnip and sweet potatoes.

Nutritional Information

Nutrients per serve:
Energy (kj) 308
Protein (g) 3
Fat, Total (g) 2.1
Saturated (g) 0.5
Carbohydrates (g) 8.7
Sugars (g) 7.8
Dietry Fibre (g) 3.9
Sodium (mg) 82
Calcium (mg) 91
Iron (mg) 0.7


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